A HOME OF CUISINE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

KUSILBA

- is a native delicacy of Butuan City. It is a sweetened coconut pulp made by the lumad Butuanons long time ago. We often see this dessert in any occasion particularly in Banza but it is not found in restaurants for reasons that it is exquisitely prepared by Butuanons only.

 

 

 

• Ingredients:

  • 1 ¼ kilo brown sugar or kinugay

  • 1 gallon coconut pulp

  • 2 tablespoon vanilla

  • 2 calamansi

  • 1 liter coconut milk

 

• Procedures:

  • Cook the scraped coconut pulp with water until tender. Add the coconut milk and sugar and cook until sticky. Add kalamansi and vanilla for flavoring when it is almost done. When it is finally sticky, turn off the fire. Let it cool and serve.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

KALAMAY

- refers to any sweet sticky dessert cooked in coconut milk.

 

 

 

• Ingredients:

  • ​2 1/2 cups Glutinous Rice

  • 4 cups Coconut Milk (or 1 can coconut milk plus enough water to make 4 cups)

  • 3/4 cup Sugar

  • 1/2 teaspoon anise seed(optional) TOPPING

  • 1 can Coconut Cream or 1 1/2 cups Kakang Gata

  • 250 grams Brown Palm Sugar or Dark Brown Sugar Banana Leaves, heated Vegetable or Canola Oil

 

• Preparation Time: 5 minutes

 

• Cooking Time: 40 minutes

 

• Procedures:

  • ​Dissolve the sugar in the coconut milk and put in a pot. Add the anise seeds.

  • Wash the glutinous rice and pour into the coconut milk and sugar mixture.

  • Bring to a boil, then turn the heat down to simmer for about 15-20 minutes or until the liquid is fully absorbed by the rice.

  • On a separate pan over medium heat, put the Coconut cream and Palm sugar and cook stirring continuously until the liquid has reduced in half.

  • Assemble the Kalamay in a baking dish. Place the banana leaves at the bottom, and brush with oil. Spread the cooked sweet rice onto the leaves and flatten evenly.

  • Spread the topping onto the sweet rice and bake on a 350 degrees F, pre-heated oven for 20 - 25 minutes.

  • Cool for 30 minutes before serving.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CHEEZY MAL’ONAW BOLA-BOLA
By Ms. Nenita Cubero

- a one of a kind palatable and mouthwatering dish to savor.

 

 

• Ingredients:

  • 2 ½ cup onaw

  • 2 ½ cup babahug ( grated young coconut)

  • 1 box cheese ( Eden Kraft ) shredded

  • ½ cup shrimp ( chopped )

  • 1 cup carrot ( shredded )

  • 1 box cheese ( cubes ) Eden Kraft

  • ¼ cup onions ( chopped )

  • 3 tbsp. malunggay powder

  • 1 tsp. pepper powder

  • 1 tsp. garlic powder

  • Bread crumbs

  • Oil for frying

 

• Procedures:

  • Mix Onaw and babahug. Add pepper powder, garlic powder, and onions.

  • Mix thoroughly. Add carrot, shrimp and malunggay powder and shredded cheese and mix.

  • Form into balls with cheese cubes at the center.

  • Roll on bread crumbs and deep fry until golden brown.

  • Roll on paper towel to remove excess oil.

  • Arrange on serving dish and garnish.

  • Serve with sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

KUTSINTA or CUCHINTA

(Sticky Rice Cake)

- is one of the popular Filipino delicacy as well as here in Butuan.

Sticky rice cakes, reddish-brown in color, made from rice flour and served with shredded coconut.

 

 

• Ingredients:

  • 1/2 cup Glutinous Rice Flour

  • 1/2 cup Rice Flour

  • 2 tsp Chinese Lye Water(Lihia, as pictured

  • 3/4 cup Brown Sugar

  • 1 1/2 cup Water

  • 1 drop Red Liquid food color

  • Cooking Oil for brushing muffin pan

  • Grated coconut for dipping

 

• Preparation Time: 10 minutes

 

• Cooking Time: 25 - 30 minutes

 

• Procedures:

  • Heat the water and melt the brown sugar. Do not boil. Add the lihia.

  • Mix in the rice flour and glutinous rice flour, dissolve thoroughly.

  • Strain to remove lumps, then add the food color.

  • Brush the muffin pans with oil and pour the mixture halfway through.

  • Steam for 25 minutes or until the top is set when touched.

  • Serve with a side of grated coconut.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PALITAW or PALITAO

(Sticky Rice with Shredded Coconut, Sugar and Sesame Seeds)

- is a sweet sticky rice dessert made from glutinous rice dough,

wherein the Butuanons and other people enjoyed the delictable taste of it.

 

 

 

• Ingredients:

  • 2 1/2 cups Glutinous Rice Flour

  • 1 cup Water

  • 2 cup Shredded Coconut

  • 1 cup Sugar

  • 1/2 cup Sesame Seeds

 

 

• Procedures:

  • Toast the sesame seeds until light golden brown. Ground or pound as finely as possible. Cool and mix with the sugar. Set aside.

  • Make a glutinous rice dough by mixing the flour and water.Using an ice cream scooper, portion the dough into small balls.

  • Boil a pot of water. Shape each ball into 2 inch cylinder, then flatten to make like an oval shaped disc.

  • Shape each ball into 2 inch cylinder, then flatten to make like an oval shaped disc and drop one by one on the boiling water. Once they float to the surface, scoop them out and dredge on shredded coconut.

  • Serve with the sugar-sesame seeds mixture on a separate plate.